Thursday, September 12, 2013

With Fall just around the corner, pumpkins are already piled up at the markets. I have to say, this is one delicious cake--moist, spicy and sure to please everyone. This recipe uses the canned variety so you don't have to wait until the holidays to make it. It's a little known fact that there is more beta-carotene in pumpkin when it is cooked. Like many orange vegetables, pumpkin is loaded with vitamins and minerals as well as fiber. Save a spoon of pumpkin for your dogs since it's really good for them.
The recipe is from the award-winning The Supernatural Kids Cookbook, illustrated by Alexandra Conn and with a foreword by Bridget Fonda.

In another bowl beat the eggs and sugar together until light and creamy. Add the oil and pumpkin and continue beating. Slowly stir in the flour mixture a bit at a time. Finally fold in the chips and the nuts.

Pour batter into the bundt pan and bake for 60 minutes. Allow the cake to sit for at least 30 minutes before you turn it upside down onto a platter. Wait about half an hour more and then dig into your masterpiece.

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About Me

A friend once called me the Picasso of the Potato. I’m a first generation Armenian-American whose family narrowly escaped genocide. Leaving the security of suburban life to wander the globe, I established the first vegetarian restaurant in Spain, on the magical island of Ibiza. After a stint dancing cabaret in Syria I spent 16 months incarcerated in an infamous London prison, along with my newborn baby where I managed, even there, to pioneer a healthy way of eating. Of my culinary memoir Siren’s Feast, An Edible Odyssey, Quincy Jones said: “A spicy brew of recipes and adventures. I don’t know whether to eat this book, smoke it or make love to it.”
Siren’s Feast—part cookbook, large part raucous memoir.